Method

Step 1

Wash and soak dried scallops in hot water (just enough to cover scallops) for 15 mins. Drain and reserve scallop water for later use.

Step 2

Wash and soak mushrooms in hot water for 2-3 hrs till softened. Drain and reserve mushroom water for later use.

Step 3

Briefly blanch sliced carrots, Shanghai greens, and sweet snap peas in a pot of hot water, about 1½-2 mins. Set aside for later use.

Step 4

Stir fry Napa cabbage in 2 tsp oil and 2 tsp oyster sauce for 2 mins, and set aside for later use.

Step 5

Combine soaked mushrooms, scallops and the ingredients for seasoning A in a pot and let it steam for about 50 mins, or till soft and tender. (To keep scallops whole and to prevent them from disintegrating, use a tea strainer or wire mesh soup spice holder when transferring scallops to the pot. Be sure to check them at 40 mins, and remove them from the pot if they are cooked).